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Dharmendra K Mishra

Department of Food Sciences 

  • Assistant Professor of Food Science
Nelson Hall of Food Science (NLSN) Room 1145
745 Agriculture Mall Drive
West Lafayette, IN 47907

Dr. Dharmendra Mishra is Processing Authority for acid / acidified and low-acid foods in both still and continuous flow systems. His expertise includes manufacturing multi-phase particulate modeling and validation, commercializing technologies, retort, aseptic, and novel thermal processing; mathematical modeling; inverse problems and statistical analysis. Prior to joining the faculty at Purdue, Dr. Mishra worked in the food industry for Campbell's Soup, Nestle Nutrition, and Mead Johnson Nutrition. 

Dr. Mishra conducts the following extension workshops to train industry professionals:
Aseptic Processing and Packaging Workshop
Validation Workshop: Aseptic Processing and Filling
Better Process Control School

Current Graduate Students and Research Lab Members
Rhonda Taylor - Extension Outreach Specialist & Research Lab Manager

Awards & Honors

(2012) Institute of Thermal Processing Specialists (IFTPS) PhD Scholarship. IFT Feeding Tomorrow Program.

(2013) Outstanding BAE Research Fellowship. Michigan State University.

(2013) Fitch H. Beach Award for Outstanding Graduate Research. Michigan State University.


Chappell, R. L., Dzikowicz, A. E., Mann, J. E., Mishra, D. K., Peterson, S. D., & Sarachman, M. J. (2013). Multi-compartment products containing wet and dry food components.

Branna, M. R., Chappell, R. L., Dzikowicz, A. E., Mann, J. E., Mishra, D. K., Peterson, S. D., & Sarachman, M. J. (2016). Systems and methods for manufacturing multi-compartment products containing wet and dry components.

Ozadali, F., Mishra, D. K., & Sulaiman, R. (2017). Mixer sensors and methods for using same.

Mishra, D. K., Dolan, K. D., Beck, J. V., & Ozadali, F. (2016). A novel instrument for rapid measurement of temperature-dependent thermal properties of conduction-heated food up to 140°C.

Mishra, D. K., Ozadali, F., Bruce, M. A., & Fernanda, S. M. (2017). Innovative Rapid Cooling Technology for Thermally Processed Food.

Mishra, D. K., Ozadali, F., Benyathiar, P., & Muniandy, A. (2018). Innovative technology for shelf life prediction of food and beverages.

Selected Publications

Dolan, K. D., & Mishra, D. K. (2012). Parameter identification under dynamic temperature conditions in inactivation kinetics. In Progress on Quantitative Approaches of Thermal Food Processing (165-207). New York, NY: Nova Science Publishers.

Anderson, N., Benyathiar, P., & Mishra, D. K. (2019). Aseptic Processing. In Food Processing Engineering. Springer.

Mishra, D. K., Dolan, K. D., Beck, J. V., & Ozadali, F. (2017). Use of Scaled Sensitivity Coefficient Relations for Intrinsic Verification of Numerical Codes and Parameter Estimation for Heat Conduction. Journal of Verification, Validation and Uncertainty Quantification, 2(3).

Matella, N. J., Mishra, D. K., & Dolan, K. D. (2012). Hydration, Blanching and Thermal Processing of Dry Beans. In Dry Beans and Pulses Production, Processing and Nutrition (129-154). Wiley-Blackwell. doi:10.1002/9781118448298.ch6

Mishra, D. K., Dolan, K. D., & Beck, J. V. (2009). Optimal experimental design to estimate thermal degradation kinetic parameters for nutraceuticals in intermediate-moisture foods. 7, 4274-4282. Retrieved from

Mishra, D. K., Dolan, K. D., & Yang, L. (2008). Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating. Journal of Food Science, 73(1). doi:10.1111/j.1750-3841.2007.00598.x

Muramatsu, Y., Dolan, K. D., & Mishra, D. K. (2019). Factors influencing estimation of thermal inactivation parameters in low-moisture foods using a test cell. Journal of Food Engineering, 262, 100-108. doi:10.1016/j.jfoodeng.2019.05.003

Mishra, D. K., & Sinha, N. K. (2018). Principles of vegetable canning. In Handbook of Vegetables and Vegetable Processing: Second Edition (1-2, 365-380). doi:10.1002/9781119098935.ch15

Samsudin, H., Auras, R., Mishra, D. K., Dolan, K., Burgess, G., Rubino, M., . . . Soto-Valdez, H. (2018). Migration of antioxidants from polylactic acid films: A parameter estimation approach and an overview of the current mass transfer models. Food Research International, 103, 515-528. doi:10.1016/j.foodres.2017.09.021

Greiby, I., Mishra, D. K., Dolan, K. D., & Siddiq, M. (2017). Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating. Journal of Food Engineering, 198, 54-62. doi:10.1016/j.jfoodeng.2016.11.005

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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